Snow Pea Radish Saute

INGREDIENTS

12  ounces snow (snap) peas

1    bunch radishes

2    tablespoons butter

1    teaspoon fresh lemon juice

METHOD

Remove the fibers from the snap peas. Bring 6 cups of water to a boil in a large sauce pan and add the snow peas. Cook for about 30 seconds or until crisp-tender. Drain and rinse with cold water to cool. Drain and cut the larger peas in half; set aside.

Remove the radishes from the leaves, cut the stems and roots off of the radishes and rinse under cold water. Using a mandolin, thinly slice 1 ½ cups of radishes. Refrigerate the remaining radishes and set aside the slices. Remove the tough stems from the radish leaves, rinse the leaves in cold water, drain. Chop ½ cup of the leaves and set aside. (Radish leaves can be used in a soup – see one recipe on this blog)

Heat the butter in a large skillet over medium-high heat, swirling until the butter melts. Add the peas and radish slices. Toss to coat and add the chopped radish leaves. Cook for 4 to 5 minutes, stirring occasionally, and add the lemon juice. Continue to cook until the radish slices become slightly translucent, about 2 to 3 minutes. Remove from the heat and serve.

Modified from a recipe in Cooking Light magazine